How to make eggnog: 5 delicious recipes

Eggnog is rightfully considered an international dessert. Due to its healing properties and delicate structure, the cocktail is very popular in many countries. The main component of the drink is considered to be chicken eggs. Consider the most delicious recipes in order.

Advantages of Gogol

• quenches thirst and hunger;
• has a beneficial effect on the vocal cords;
• non-alcoholic composition fights gastritis and ulcers;
• eliminates the symptoms of cold, sore throat, flu.

Eggnog: Classics of the Genre

• granulated sugar (preferably cane) - 125 gr.
• milk (fat content of 3.2-5%) - 470 ml.
• ground cinnamon - 5 gr.
• egg yolk - 4 pcs.
• alcohol (brandy, rum, whiskey) - to the discretion
• ground nutmeg - 1 pinch
• ground clove - on the tip of a knife
• whipped cream to taste

Adding alcohol to eggnog according to the classic recipe is a very individual decision. If you are preparing a drink for children or family for breakfast, you can certainly do without it. The basic cooking technology is more suitable for lovers of warm eggnog, but you can add crushed ice if you like.

1. First you need to prepare the milk with spices, combining it with cinnamon and nutmeg. It is allowed to use both ground spices and whole ones (cinnamon pod, clove buds, etc.).
2. Pour the milk into the enameled thick-walled dishes, put it on the stove, add the nutmeg, ground cloves and cinnamon. Bring the composition to the first bubbles, but not to boil, immediately turn off the burner. Stir the milk constantly throughout the process.
3. Separate the pre-cooled squirrels from the yolks, place the latter in a wide bowl. Pour the sugar, turn on the mixer to medium power and beat the mixture for 5 minutes. In the end, you should have a mass of medium density (it will rise 1.5-2.5 times) with large bubbles.
4. Now you need to mix the milk into the yolks in small portions.To do this, take a 50-gram glass, pour half of the dairy product into it, add to the froth and immediately stir with a fork. Perform 9-10 such manipulations so that the first half of the milk mass is mixed in, and the second half remains in the saucepan.
5. This stage is considered to be the most important. Mix the two compounds together, put the container with the drink on a small fire. Begin to interfere with the mass and catch a moment when the mixture thickens, but the yolks have not yet grabbed, this will put an end to cooking. As a rule, it takes 1-1.5 minutes.
6. Turn off the hotplate, cover the eggnog with the lid and cool completely to room temperature. Pour in the liquid cream, mix thoroughly, pour into glasses.

Fruit Eggnog

• granulated sugar - 90 gr.
• fruit juice (any) - 165 gr.
• chicken egg - 2 pcs.
• salt - 1 pinch
• milk - 325 gr.

1. Separate the yolks from the proteins, the latter set aside, you will need them later. Place the yolks in a separate bowl, add sugar to them, beat with a mixer, a whisk or two forks until thick foam.
2. Continuing to stir, pour in the cooled milk, add a pinch of salt. Put the composition in the refrigerator for 10 minutes, after the expiration, remove, add fruit juice.
3. Beat the yolks to a foamy consistency (the duration of beating is about 5 minutes), combine the resulting mass with the original composition, mix everything well. Pour into glasses, serve chilled.

Honey Eggnog

Cocktail is suitable for use in the cold season, when the signs are just beginning to appear.

• icing sugar - 50 gr.
• honey - 80 gr.
• chicken egg - 1 pc.
• milk fat content of 3.2% - 270 ml.
• lemon juice - 55 ml.

1. Squeeze the juice out of the lemon; leave it at room temperature for half an hour. Optionally, you can replace the product with citric acid. In this case, it is necessary to dilute 5 gr. dry mix 50 ml. boiling water, stir to dissolve the crystals and cool.
2. Pour the milk into the pan, put it on a slow fire and heat until bubbles appear. As soon as it boils, turn off the burner, cool the product to a temperature of 25-30 degrees.
3. Beat chicken protein with a mixer, add granulated sugar (preferably cane), rub the composition in foam.Duration of beating varies from 3 to 5 minutes at an average power.
4. Add the chicken yolk to the milk, whisk, the mixture will have a yellowish tint. To lighten it, pour in an infusion of citric acid or citrus juice, mix again.
5. Combine in one mass of protein and yolk composition, begin to slowly pour the icing sugar and immediately stir it. Heat the honey so that it becomes liquid, pour in the main drink. Once again, thoroughly whisk the cocktail, serve to use in a warm form.

Whiskey-based Eggnog (alcoholic)

• whiskey (can be replaced with brandy) - 260 ml.
• rum - 130 ml.
• chicken egg - 6 pcs.
• milk (fat content 1.5-3.2%) - 525 ml.
• cane sugar - 135 gr.
• powdered sugar - 110 gr.
• Liquid cream with a fat content of 17% - 510 ml.
• Cinnamon - 3 pinches
• nutmeg grated - on the tip of a knife
• Vanillin - 5 gr. (optional)

1. Place the chicken yolks in a deep bowl, beat them with a mixer for 5 minutes. Without stopping, pour in the sugar, continue the manipulation for another 3 minutes.
2. When you get a white thick foam, proceed to add alcohol.Pour in whiskey / brandy and rum in a thin stream, mix, add milk and 260 ml. liquid cream.
3. Turn on the mixer at maximum power, turn the mixture into a viscous thick mass. Begin to whip proteins, placing them in a separate container. After that, combine two fluffy masses, add powdered sugar and vanillin, well lift the mixture with a mixer.
4. Your eggnog is ready! Pour it into tall glasses, sprinkle it with ground cinnamon and nutmeg. If desired, add 2 cubes of crushed ice to the bottom of the glass.

Coffee Eggnog

• ground coffee - 45 gr.
• chicken egg - 1 pc.
• sugar beet - 30 g.
• milk - 325 gr.
• Cinnamon - 1 pinch

1. Make a strong espresso in a convenient way (coffee machine, turka, etc.). If desired, you can replace ground coffee with instant.
2. Beat a chicken egg with a mixer in a lush foam, slowly add granulated sugar, continuing the procedure.
3. Mix the coffee with milk, pour the composition into the pan and boil, remove the foam.
4. Leave the coffee and milk to cool at room temperature. As soon as this happens, pour the composition in a thin stream into the foam, beat for 5 minutes.
5. Pour the eggnog in glasses, sprinkle with cinnamon for decoration.Depending on personal preferences, serve the drink warm or chilled.

Adult and children love eggnog, you can make a cocktail on an alcoholic or non-alcoholic basis, it all depends on personal preferences. The original German recipe has flown around the world and is firmly entrenched in our country. Choose your favorite recipe and start cooking.

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